Turkey & Bulgur Salad Recipe

Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. Carole likes to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. Carole Resnick - Cleveland, Ohio

Nutritional Facts

Directions

In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries.

In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.Yield: 6 servings.

Originally published as Turkey & Bulgur Salad in Healthy Cooking
October/November 2008, p64